Guajillo-Garlic Grilled Chicken

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Guajillo-garlic marinated chicken grilled over mesquite, finished with lime-agave glaze and served with a grilled panela and charred zucchini salad, and seasoned red potatoes.

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WHAT YOU'LL NEED (scroll to full ingredient list)

• Knife

• Insulated serving bowl

• Skillet

• Mixing Bowl

• Citrus Juicer

• Blender or Hand Blender

• Instant-read thermometer

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DIRECTIONS

STEP 1: GUAJILLOS

• Heat a dry pan over medium heat. Toast the guajillos for about 10 seconds per side, just until fragrant and pliable. Do not let them darken or scorch.

• Transfer to a bowl and cover with hot water for 15 minutes to soften.

STEP 2: MARINADE

• Add the softened guajillos to a blender with remaining marinade ingredients and blend until smooth

• Add additional cold water 1 TBSP at a time only if needed to blend.

• Coat chicken and refrigerate for 2-6 hours.

STEP 3: PARBOIL

• Add the potatoes to a pot of cold water and bring to a boil.

• Season the water liberally with salt once boiling.

• Cook until the potatoes are barely tender, about 5–7 minutes, then drain.

STEP 4: SKEWER

• Skewer the chicken.

• Keep the pieces snug without compressing them tightly together.

• Add the whole garlic cloves to the ends of the skewers.

STEP 5: POTATOES

• Heat a large pan over medium-high heat.

• Add the olive oil and diced white onion and sauté until softened.

• Add the potatoes and season with garlic powder, 1/2 tsp kosher salt, and black pepper.

• Cook, turning occasionally, until the potatoes are crisp and beginning to brown on multiple sides, about 10–15 minutes.

• Adjust the salt as needed, drizzle with a little additional olive oil, and finish with chopped cilantro.

  
  

STEP 6: GRILL CHICKEN

• Grill the chicken over medium-high heat, turning every 2–3 minutes, until deeply browned with charred edges and the garlic cloves are golden and tender, about 10–15 minutes depending on the heat of the grill and size of the chicken pieces.

• Cook until the thickest pieces of chicken reach about 175°F.

STEP 7: SALAD

• Grill the zucchini over direct heat until deeply charred.

• Place the panela on clean, well-oiled grill grates over medium-high heat and grill for about 1–2 minutes per side, until golden and warmed through.

• Allow a crust to develop before moving the cheese.

• Pull the grilled garlic cloves from the skewers and roughly chop with the zucchini and panela.

• Add to an insulated bowl and finish with olive oil, lime juice, chopped cilantro, then season with kosher salt and black pepper to taste and toss to combine.

STEP 8: SERVE

• Brush the chicken with the lime-agave glaze after it comes off the grill.

• Serve with the charred zucchini and grilled panela salad alongside the seasoned red potatoes.

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INGREDIENTS

Makes 4 servings

CHICKEN

• 3 lb boneless skinless chicken thighs, each roughly cut into 3 pieces

GUAJILLO-GARLIC MARINADE

• 6 dried guajillo chiles, stemmed and seeded

• 5 cloves garlic

• 1/4 medium white onion

• Juice of 2 limes

• 3 TBSP neutral oil

• 1 TBSP agave

• 1.5 tsp kosher salt

• 1/2 tsp dried Mexican oregano

• 1/2 tsp coarse black pepper

• 1/4 C cold water, plus more only if needed to blend

LIME-AGAVE GLAZE

• 3 TBSP unsalted butter, melted

• 2 tsp agave

• Juice of 1/2 lime

• Salt to taste

CHARRED ZUCCHINI & PANELA

• 3 medium zucchini, halved lengthwise

• 6 large cloves garlic, peeled

• 8 oz panela cheese, sliced thick

• 2 TBSP extra virgin olive oil

• Juice of 1/2 lime

• 1/3 C chopped fresh cilantro

• Kosher salt and black pepper to taste

CRISPY RED POTATOES

• 1.5 lb red potatoes, cut into cubes

• 1/2 medium white onion, diced

• 3 TBSP extra virgin olive oil

• 1 tsp garlic powder

• 1/2 tsp kosher salt, plus more to taste

• 1/2 tsp coarse black pepper

• Chopped fresh cilantro, for finishing

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